Mediterranean Supper Salad

There's something about putting together a Mediterranean salad on a weeknight that feels both indulgent and effortless. My neighbor Maria once stopped by as I was tossing together cucumber and tomatoes, and she laughed at how I'd been buying sad, expensive salads from the grocery store for years when this was waiting in my kitchen the whole time. Since then, this has become my go-to when I want something that tastes like a proper meal without the fuss.

I made this for a potluck last summer, and it was the only thing that came home empty—my coworkers kept asking for the recipe while standing around my plastic container like it held secrets. The combination of cool, crisp vegetables with warm lemon and oregano just hits differently when you're sitting outside in the sun, I think.

Ingredients

• English cucumber: The longer kind with thinner skin that you don't need to peel; they stay crisp longer than the watery regular ones.
• Cherry tomatoes: Halve them so they don't roll around and release their juice all over the bowl before you're ready.
• Red bell pepper: Sweet and colorful; the red ones taste slightly sweeter than green if you want to remember that.
• Red onion: Slice it thin enough to taste like flavor, not like you're biting into a vegetable.
• Mixed salad greens: Whatever you can find—arugula is peppery, spinach is mild, both work beautifully here.
• Chickpeas: Rinse them well to remove the starchy liquid that makes salad dressing slide right off.
• Feta cheese: Crumble it by hand rather than chopping; the irregular pieces distribute better and taste less heavy.
• Quinoa or couscous: Optional but recommended if this is your main meal; it soaks up the dressing and keeps you satisfied.
• Extra-virgin olive oil: Don't use the cheap stuff here—this is the star of the dressing, and it matters.
• Red wine vinegar: Gives the dressing bite without being aggressive about it.
• Garlic: Fresh and minced; jarred garlic will taste like pennies.
• Dried oregano: The Mediterranean classic; it's what makes this taste like itself.
• Dijon mustard: A tiny bit acts like an emulsifier, holding the oil and vinegar together.
• Kalamata olives: Pitted for your sanity; halved so they don't dominate each bite.
• Fresh parsley: Scattered on top at the very end so it stays bright green and tastes alive.

Instructions

Prep your vegetables with confidence:

Dice the cucumber and bell pepper into roughly half-inch pieces so they're sturdy enough to hold their shape when you toss the salad. Halve the cherry tomatoes and slice the red onion thin enough to see light through it.

Build your salad base:

Throw the cucumber, tomatoes, bell pepper, red onion, and greens into a large bowl and mix them gently—you're not making a smoothie. If you're using grains, add the cooked quinoa or couscous now and toss everything together.

Make the dressing that actually holds it together:

In a small bowl or jar, whisk the olive oil, vinegar, minced garlic, oregano, and mustard until it looks creamy and emulsified rather than separated. Season it with salt and pepper, then taste it straight—you want to notice the vinegar and the salt before you put it on the greens.

Bring everything together:

Pour the dressing over the salad and toss it all until every leaf is coated and glistening. This is the moment where it transforms from scattered vegetables into an actual dish.

Finish with the good stuff:

Top with the feta, olives, and fresh parsley right before serving so the feta doesn't get soggy and the parsley stays green.

Serve with intention:

Bring lemon wedges to the table so people can squeeze them over their own bowls—it brightens everything and lets each person control how much citrus they want.

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My sister called me one afternoon asking if I had dinner figured out, and I made this while we were still on the phone—by the time she arrived, it was ready and beautiful and required almost no thinking from me. That's when I realized this salad stopped being just a recipe and became my answer to every question about what's for dinner.

Why This Works as Dinner

Most salads feel like a warm-up act, but the chickpeas in this one anchor it into real meal territory. They're filling without being heavy, and if you add cooked grain, you get the kind of satisfaction that makes you actually sit down and eat instead of standing at the counter picking at things. The feta gives it richness, the vegetables give it texture, and the dressing gives it personality.

Variations That Actually Matter

If you want more protein, grilled chicken or shrimp transforms this into something heartier without changing its essential spirit. For vegan versions, skip the feta entirely or use a cashew-based crumble if you're feeling fancy. You can also swap the grains around—farro is nutty, regular couscous is lighter, and sometimes I use leftover roasted potatoes if they're sitting in the fridge.

Storage and Make-Ahead Strategy

The vegetables and dressing can sit separately for a day without complaining, which means you can do some prep in advance and still have a fresh salad. Keep the dressing in a jar where it'll separate naturally but come back together when you shake it. The only thing you really shouldn't do is dress everything hours ahead unless you like eating warm, wilted greens.

• Dress just before serving so the greens stay crisp and bright.
• Leftover dressed salad can be eaten the next day, but it loses its charm.
• Undressed components keep for up to 24 hours in the refrigerator.

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This salad has quietly become the recipe I make most often, which surprised me since I used to think salad was something you endured when you were trying to eat better. Now it's just what I want to eat.

Recipe FAQs

→ What grains can be added for extra filling?

Cooked quinoa or couscous can be mixed in to add a heartier texture and boost the meal's nutrients.

→ How can the feta be substituted for vegan options?

Use plant-based cheese alternatives or omit the cheese entirely to keep the dish vegan-friendly.

→ What is the best way to prepare the dressing?

Whisk olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper together until emulsified for a well-blended dressing.

→ Can the salad be prepared in advance?

For best freshness, assemble and dress the salad just before serving, though leftovers can be refrigerated for up to one day.

→ What proteins complement this Mediterranean dish?

Grilled chicken, shrimp, or tofu can be added to increase protein content and variety.